I turned the big 3-0 last Sunday and instead of wallowing in loads of martinis and red wine over the fact I was getting older (it was a potential plan A), I decided to grab 30 by the horns and learn something new. Surfing.
My boyfriend aka surf instructor extraordinaire and I loaded up the car Friday morning and headed to Lewes Beach, Delaware, where we hit up the waves (small but still enough to give it a go) at the Naval Jetty – a popular east coast surf spot.
I wasn’t able to get up and hang ten the way I was hoping (Blue Crush style) but I did catch a wave or two almost standing. That counts right?
If you’ve never been to Lewes, it has a really relaxed, small, beach town vibe. The streets are lined with architecturally unique wrap around porch homes- reminiscent of Charleston, South Carolina- and there are loads of cute shops to check out (hello no sales tax!) and restaurants to try.
All around, it was the perfect way to enter my 30s.
When we returned home Sunday evening, I was delightfully surprised to have fresh sea bass in my kitchen (Thanks Trieu!), and I set out to cook up the finale of my birthday celebration.
As I set out to conjure up how I was going to cook this lovely piece of fish before me, I had a weird urge to use ginger. And while searching some of my cookbooks and magazines for ideas, I remembered a sea bass entree I had out at a restaurant recently that was flavored with ginger and lime.
So,I decided to combine ginger and lime with some other key ingredients to give the sea bass a tangy, Asian-inspired flavor.
And man, was I on the money with this one.
Simple ingredients and not too much time later the fish came out from the oven with a golden glow and made the entire house smell glorious. The ginger and lime combination was the perfect compliment to the sweeter taste of the sea bass. Just watch out for the bones!
Ginger Lime Sea Bass
12 ounces Chilean Sea Bass fillets
3 tablespoons fresh lime juice
2 tablespoons peeled, minced ginger
4 scallions, chopped (white and green parts)
1 shallot, chopped
1 tablespoon olive oil, plus extra
1 1/2 tablespoon soy sauce
salt and pepper
Pre heat your oven to 500F and coat a rectangular glass baking dish with olive oil.
In a small bowl, whisk together the lime juice, ginger, shallots, scallions, and olive oil. Add a pinch of salt and some freshly ground pepper. Taste for flavor and adjust to your liking (I added a touch more ginger).
Place your sea bass in the now olive oil-coated baking dish and spoon the sauce all over the fish. Make sure to put some of the sauce to the side to serve with the fish.
Roast the fish in the oven for 12-15 minutes (keep an eye on it around 12 minutes, depending on your oven it may need touch more time). Serve with the reserved sauce.